Description
Delicious Irish Cheddar Stuffed Mushrooms featuring a creamy goat cheese filling infused with caramelized shallots, fresh herbs, and lemon zest. Baked to golden perfection, these savory bites make a perfect appetizer or party snack.
Ingredients
Units
Scale
Main Ingredients
- 3 Tablespoons olive oil, separated
- 1 small shallot, diced small
- 1/4 cup white cooking wine
- 1 pound white button mushrooms
- Salt, to taste
- 4 ounces goat cheese, softened
- 1 Tablespoon freshly-squeezed lemon juice
- Zest from 1 lemon
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 2 Tablespoons chopped fresh herbs (such as parsley, thyme, or chives)
- 1/4 cup pine nuts, toasted
- 1/4 cup panko breadcrumbs
For Garnish
- Lemon zest, for garnish
- Chopped fresh herbs, for garnish
- Toasted pine nuts, for garnish
Instructions
- Preheat Oven: Move the oven rack to the upper-middle position and preheat the oven to 400 degrees Fahrenheit.
- Prepare Baking Dish: Lightly spray a 9×13-inch baking dish or any 3-quart baking dish with nonstick cooking spray.
- Caramelize Shallots: In a medium non-stick skillet, heat 1 teaspoon olive oil over medium heat. Add the diced shallots and cook, stirring often, until softened and golden, about 7-8 minutes. Pour in the white cooking wine and cook until the liquid evaporates, about 3-5 minutes.
- Prepare Mushrooms: Rinse the mushrooms, pat them dry, and remove and discard the stems. Place the cleaned mushrooms on the baking dish and brush with 2 tablespoons of olive oil. Lightly sprinkle with salt.
- Make Filling: In a small bowl, combine the caramelized shallots, softened goat cheese, lemon juice and zest, Worcestershire sauce, black pepper, garlic powder, chopped fresh herbs, toasted pine nuts, and panko breadcrumbs. Mix well until creamy and fully combined.
- Stuff Mushrooms: Fill each mushroom cap with a heaping teaspoon of the cheese mixture, pressing slightly to pack it in.
- Brush and Bake: Brush the tops of the stuffed mushrooms with the remaining 2 teaspoons of olive oil. Bake in the preheated oven for 20 minutes or until the tops are browned and the mushrooms are tender.
- Cool and Garnish: Remove the mushrooms from the oven and let cool for 5 minutes. Garnish with additional chopped fresh herbs, lemon zest, and toasted pine nuts before serving.
Notes
- This recipe yields about 30 stuffed mushrooms, perfect for 10 servings as an appetizer.
- If you prefer not to use white cooking wine, chicken broth or white grape juice are suitable substitutes.
- Fresh herbs such as parsley, thyme, or chives work well in this recipe and can be adjusted to taste.
- To toast pine nuts, gently heat them in a dry skillet over medium heat, stirring frequently until golden and fragrant.
- For a vegetarian version, ensure Worcestershire sauce is vegetarian or substitute with tamari or soy sauce.
Nutrition
- Serving Size: 3 stuffed mushrooms
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
